US7727524B2 - Low sodium liquid seasoning with anti-hypertensive activity - Google Patents
Low sodium liquid seasoning with anti-hypertensive activity Download PDFInfo
- Publication number
- US7727524B2 US7727524B2 US11/270,511 US27051105A US7727524B2 US 7727524 B2 US7727524 B2 US 7727524B2 US 27051105 A US27051105 A US 27051105A US 7727524 B2 US7727524 B2 US 7727524B2
- Authority
- US
- United States
- Prior art keywords
- liquid seasoning
- acid
- weight
- peptide
- seasoning according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- 239000007788 liquid Substances 0.000 title claims abstract description 124
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- 239000011734 sodium Substances 0.000 title claims abstract description 36
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 36
- 230000003276 anti-hypertensive effect Effects 0.000 title abstract description 40
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- 239000011591 potassium Substances 0.000 claims abstract description 25
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 25
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
- A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
Definitions
- the present invention relates to a liquid seasoning.
- Various materials have been proposed as materials having physiologically active functions.
- An example is a food material having an antihypertensive effect.
- peptide, ⁇ -aminobutyric acid, chlorogenic acid, or the like are present as substances that are contained in food products and are highly safe.
- techniques of increasing the contents of such substances in food products or adding such substances to food products have been proposed (JP-A-2004-147560, JP-A-2003-169659, JP-A-2001-352940, JP-A-07-227245).
- the present invention provides a liquid seasoning, which contains the following components (A) to (D):
- FIG. 1 shows the rate of change (%) of the systolic blood pressure of a rat, which was measured 6 hours after ingestion of the example liquid seasoning of the present invention
- FIG. 2 shows a change in the systolic blood pressure of the rat due to the continuous ingestion of the example liquid seasoning of the present invention
- FIG. 3 shows the systolic blood pressure and diastolic blood pressure of a human, which were measured 28 days after the continuous ingestion of the example liquid seasoning of the present invention.
- the present invention provides a liquid seasoning produced by combining a liquid seasoning including soy sauce as a typical example of food which is ingested on a daily basis with a food material having an antihypertensive effect, which improves the flavor, facilitates continuous ingestion, and exhibits for example a pharmacological effect such as an antihypertensive effect at a high level.
- a liquid seasoning containing a food material having an antihypertensive effect the present inventors have conducted studies regarding a means for improving the flavor and also bringing on a salty taste although the sodium concentration thereof is set at 3.55% or less by weight (the common salt concentration thereof is set at 9% or less by weight).
- the inventor has found that when specific amounts of certain amino acid(s) are added to a system containing 3.55% or less by weight of sodium (9% or less by weight of common salt) and 0.5% to 4.2% by weight of potassium, a liquid seasoning, the flavor is not deteriorated although a food material having an antihypertensive effect is added thereto.
- the liquid seasoning also provides a stronger salty taste and a good taste.
- this liquid seasoning can be continuously ingested and has an effective antihypertensive effect.
- the present invention provides a liquid seasoning containing 3.55% or less by weight of sodium (9% or less by weight of common salt), whose flavor is not deteriorated although a food material having an antihypertensive effect is added thereto; and which brings on a sufficiently strong salty taste, facilitates continuous ingestion, and exhibits a pharmacological effect such as an antihypertensive effect at a high level.
- the liquid seasoning of the present invention is useful as a low salt soy souse.
- low salt soy sauces is used in the present application to mean “soy sauce” and “soy sauce processed food,” wherein the sodium content in 100 g of such a product is 3,550 mg or less (9 g of common salts). Thus, this term is not limited to special use foods for patients defined by the Nutrition Improvement Law of JAPAN.
- soy sauce is a liquid seasoning defined by the Japanese Agricultural Standard (JAS)
- the term “soy sauce processed food” is also a liquid seasoning, which is produced by adding a seasoning, an acidulant, a flavor, a broth, extracts, etc., to the soy sauce that complies with the Japanese Agricultural Standard (JAS), and which is used for the same purpose as that of “soy sauce.”
- the term “soy sauce” used in the present application has the same concept as that of the “soy sauce” defined by the Japanese Agricultural Standard (JAS).
- liquid seasoning used in the present application has a concept which includes seasonings that comply with the requirements of the present application, although they deviate from standards as the aforementioned low salt soy sauces and low salt soy sauce.
- the content of a mixed substance is generally indicated by w/v %.
- the amount of each component mixed is indicated by % by weight based on the total weight of a liquid seasoning. In this case, in the case of the nitrogen content in soy sauce for example, “1.6% by weight” corresponds to “1.9 w/v %.”
- the content of sodium (A) in the liquid seasoning of the present invention is set at 3.55% or less by weight. However, it is preferably between 2.75% and 3.5% by weight, and more preferably between 3.1% and 3.4% by weight, in terms of the antihypertensive effect and flavor (sufficient salty taste). It is to be noted that the term “content” is used in the present invention to mean the ratio of a component in the total amount of the liquid seasoning, unless otherwise specified.
- the common salt may be used as sodium (A) in the liquid seasoning of the present invention.
- the content of common salt in the liquid seasoning of the present invention is set at 9% or less by weight. It is preferably between 7% and 9% by weight, and more preferably between 8% and 9% by weight, in terms of an antihypertensive effect and flavor (sufficient salty taste).
- the content of potassium (B) in the liquid seasoning of the present invention is set between 0.5% and 4.2% by weight. However, in order to increase the salty taste in spite of a low sodium content and to prevent a bitter taste, it is preferably between 1% and 3.6% by weight, and more preferably between 1.5% and 3.1% by weight.
- potassium chloride is preferably used because it has a salty taste and a very little abnormal taste. When potassium chloride is used, it is preferably mixed in a liquid seasoning at a weight ratio between 1% and 7% by weight, more preferably between 2% and 6% by weight, and even more preferably between 3% and 5% by weight, based on the total weight thereof.
- soy sauce using a mixed solution consisting of common salt and potassium chloride, for example , as mother water; a method of mixing soy sauce obtained using only a potassium chloride solution as mother water, with soy sauce obtained using only a saline solution as mother water; and a method of subjecting common soy sauce obtained using a saline solution as mother water to electrodialysis or membrane treatment, so as to eliminate sodium, and then adding potassium chloride to the desalted soy sauce.
- the content of acidic amino acid is set at more than 2% by weight, and/or basic amino acid is set at more than 1% by weight.
- the content of acidic amino acid is preferably from more than 2% to 5% by weight, more preferably between 2.4% and 4.5% by weight, and even more preferably between 2.5% and 3.8% by weight, in terms of the duration of salty taste.
- the content of basic amino acid is preferably from more than 1% to 3% by weight, more preferably between 1.2% and 2.5% by weight, and even more preferably between 1.5% and 2% by weight, in terms of the duration of salty taste.
- the liquid seasoning of the present invention is preferably based on a fermented seasoning, in terms of the duration of salty taste, flavor, and the like.
- amino acid(s) (C) include those derived from the raw material soy sauce, and in a case where the contents of such amino acids are less than the aforementioned ranges, acidic amino acid salts, basic amino acid salts, or the like are preferably added, separately.
- the term “acidic amino acid and/or basic amino acid” is used in the present invention to mean free amino acids or amino acids that are in the form of amino acid salts.
- the content of amino acid indicates a value of free amino acid and a value of converting amino acid salts into free amino acid in the present invention.
- aspartic acid and glutamic acid as acidic acids are preferable in terms of the duration of salty taste.
- the combined use of aspartic acid with glutamic acid is more preferable in terms of the duration of salty taste.
- the content of aspartic acid is preferably between 1% and 3% by weight, more preferably between 1.2% and 2.5% by weight, and even more preferably between 1.2% and 2% by weight, in terms of the duration of salty taste.
- such aspartic acid also includes those derived from the raw material.
- the content of aspartic acid is less than the aforementioned range, L-aspartic acid, sodium L-aspartate, or the like are preferably added, separately.
- the content of glutamic acid is preferably between 1% and 2% by weight, more preferably between 1.2% and 2% by weight, and even more preferably between 1.3% and 1.8% by weight, in terms of the duration of salty taste.
- glutamic acid also includes those derived from the raw material.
- L-glutamic acid, sodium L-glutamate, or the like are preferably added, separately.
- Examples of basic amino acids include lysine, arginine, histidine, and ornithine. Of these, lysine and histidine are preferable, and histidine is more preferable.
- the content of lysine is preferably between 0.5% and 1% by weight in terms of the feeling of stimulation of salty taste.
- the content of histidine is preferably between 0.2% and 2% by weight, and more preferably between 0.5% and 1% by weight, in terms of an increase in salty taste and the duration thereof.
- these basic amino acids also include those derived from the raw material. When the content of the basic amino acid is less than the aforementioned range, it is preferably added separately.
- the weight ratio of aspartic acid/potassium (B) is preferably 0.25 or greater, more preferably 0.3 or greater, even more preferably 0.46 or greater, and even more preferably 0.5 or greater, in terms of the elimination of the bitter taste caused by potassium chloride.
- the content of nitrogen is preferably 1.2% or more by weight.
- the content of nitrogen is more preferably 1.3% or more by weight, even more preferably 1.4% or more by weight, even more preferably between 1.4% and 2% by weight, and even more preferably between 1.6% and 2% by weight.
- a high content of nitrogen in soy sauce results in a mild taste, thereby decreasing the salty taste.
- the nitrogen content in common soy sauce is between 1.2% and 1.6%.
- a nitrogen content of 1.6% or higher may be achieved by a step of adding amino acids, preferably acidic amino acid and/or basic amino acid, and more preferably aspartic acid and/or glutamic acid, to soy sauce brewed by common methods, to the range defined in the present invention, or by subjecting the above soy sauce to a concentration or desalination step.
- a method which includes eliminating sodium or common salt by vacuum concentration, and at the same time, adjusting the dilution rate of volatile components containing water as a main component; or a method of simultaneously concentrating nitrogen, utilizing the transition of ion-bounded water that occurs during elimination of sodium or common salt with an electrodialysis device.
- a method of increasing the nitrogen content by concentrating with RO membrane or vacuum concentration, low salt soy sauce with a lower common salt concentration than those of ordinary products a method of desalting soy sauce with a high nitrogen content, such as tamari soy sauce or re-mashed soy sauce; and other methods (“Zoho Shoyu no Kagaku to Gijutsu (Enlarged Edition, Science and Technology of Soy Sauce),” T. Tochikura, Brewing Society of Japan, 1994).
- the weight ratio of aspartic acid content/nitrogen content in the above liquid seasoning, from which component (D) is excluded is preferably 0.5 or greater, more preferably 0.6 or greater, and even more preferably 0.7 or greater, in terms of an increase in salty taste and the improvement of sharpness of the taste.
- a food material (D) having an antihypertensive effect is preferably one or more selected from among polyphenols, a peptide having angiotensin converting enzyme inhibitory activity, and a sympathoinhibitory substance.
- polyphenols may preferably be phenol substances, to the benzene ring of which one or more, and preferably two or more hydroxyl groups are bound.
- examples of such substances include flavonoid, tannin, and phenolic acid, which are derived from plants.
- glycosides of these substances may also be used.
- More preferred examples of polyphenols include caffeoylquinic acids, feruloylquinic acid, flavonols, flavanols, flavanones, flavones, isoflavones, and anthocyanidins.
- Specific examples include catechin, epicatechin, gallocatechin, epigallocatechin, rutin, quercitrin, isoquercitrin, quercetin, myricitrin, myricetin, daizein, daizin, glycitein, glycitin, genistein, genistin, myricitrin, hesperidin, methylhesperidin, neohesperidin, hesperetin, naringin, naringenin, prunin, astragalin, kaempferol, apiin, apigenin, delphinidin, delphin, nasunin, peonidin, peonin, petunin, peonidin, malvidin, malvin, enin, cyanidin, leucocyanidin, cyanin, chrysanthemin, keracyanin, sacredn, mecocyanin, pelargonidin, callist
- Examples of such a derivative include an acetylated product, a malonylated product, a methylated product, and a sugar-binding product.
- a sugar-binding product in which one or more molecules of sugars, such as glucose, rhamnose, galactose, rutinose, neohesperidose, or apiosyl glucose, bind to one molecule of polyphenol via a covalent bond is preferred.
- Preferably 1 to 20, more preferably 2 to 10 molecules of such sugars bind to the above polyphenol.
- caffeoylquinic acids are preferable because they have a stable and permanent antihypertensive effect.
- the polyphenols in the present invention includes the compounds which substituted a part or all of the methoxyl groups for hydroxy groups in the polyphenol molecules.
- caffeoylquinic acids include isomers and analogs. In the present invention, pure isomers, analogs, or mixtures thereof may be used. Specific examples of caffeoylquinic acids used in the present invention include 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid), 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, and 3-feruloyl-4-caffeoylquinic acid.
- Such salts are preferably pharmacologically acceptable salts.
- a basic substance used for forming such salts include: alkaline metal hydroxides such as lithium hydroxide, sodium hydroxide, or potassium hydroxide; alkaline-earth metal hydroxides such as magnesium hydroxide or calcium hydroxide; inorganic bases such as ammonium hydroxide; basic amino acids such as arginine, lysine, histidine, or ornithine; and organic bases such as monoethanolamine, diethanolamine, or triethanolamine.
- alkaline metal hydroxides or alkaline-earth metal hydroxides are preferable.
- these salts may be first prepared, and the prepared salts may be then added to a composition consisting of other components. Otherwise, caffeoylquinic acids and a salt-forming substance may be added to the aforementioned composition separately, and thereafter, salts may be formed therein.
- Natural product extracts containing caffeoylquinic acids, and plant extracts containing caffeoylquinic acids, are preferably extracted from plants containing large quantities of caffeoylquinic acids, such as coffee, cabbage, lettuce, artichoke, tomato, eggplant, potato, carrot, apple, pear, plum, peach, apricot, cherry, sunflower, Jew's marrow, or sweet potato.
- a green coffee bean extract “Flavor Holder” manufactured by T. Hasegawa Co., Ltd. may be used.
- apple extract “Applephenon” manufactured by the Nikka Whisky Distilling Co., Ltd. may be used.
- a sunflower seed extract “Heliant S-100” manufactured by Dainippon Ink and chemicals, Inc. may be used.
- the contents of such caffeoylquinic acids in the used plant extract are preferably between 1% and 80% by weight, more preferably between 1% and 50% by weight, and even more preferably between 1% and 40% by weight, in terms of an antihypertensive effect.
- Isoflavone extracted from soy beans may preferably be used.
- glycosides such as prunetin (5,4′-dihydroxy-7-methoxy body) or irigenin (5,7,3′-trihydroxy-6,4′,5′-trimethoxy body) may preferably be used.
- the amount of polyphenols mixed into the liquid seasoning of the present invention is preferably between 0.1% and 5% by weight, more preferably between 0.2% and 3% by weight, and even more preferably between 0.5% and 2% by weight, in terms of the antihypertensive effect and flavor.
- the amount of polyphenols mixed means the amount of polyphenols added to the liquid seasoning. If the amount of polyphenol is less than 0.1% by weight, a sufficient antihypertensive effect cannot be obtained. In contrast, if the amount of polyphenol is more than 5% by weight, it is not preferable because it results in a strong abnormal taste.
- a peptide having angiotensin converting enzyme inhibitory activity those derived from food product materials may be used.
- a peptide derived from cereal a peptide derived from cereal having a molecular weight between 200 and 4,000, and particularly, a peptide derived from corn having a molecular weight between 200 and 4,000, are preferable.
- a peptide with a molecular weight between 200 and 4,000 obtained by treating a corn protein, soybean protein, wheat protein, or the like with a protease and a peptide with a molecular weight between 200 and 4,000 obtained by treating a corn protein with an alkaline protease, are preferable (JP-A-7-284369).
- a peptide derived from fish a peptide derived from fish with a molecular weigh between 200 and 10, 000 is preferable.
- a peptide with a molecular weight between 200 and 10,000,which is obtained by treating fish such as mackerel, oceanic bonito, tuna, or saury with a protease may be more preferably used. More preferably, a peptide with a molecular weight between 200 and 10,000, which is obtained by treating a bonito protein with a protease, may be used.
- the strength of an angiotensin converting enzyme inhibitory activity is indicated by a concentration necessary for inhibiting 50% of the angiotensin converting enzyme activity (IC50).
- IC50 of a peptide having an angiotensin converting enzyme inhibitory activity used in the present invention is approximately between 50 and 1,000 ⁇ g/ml, it may be anticipated that the peptide exhibits an antihypertensive effect in a low salt soy sauce system.
- Examples of commercially available peptide products that may be used in the present invention include: Peptino (Nihon Shokuhin Kako Co., Ltd.; IC50: 130 ⁇ g/ml) which is a peptide derived from corn; Glutamine Peptide GP-1 (Nisshin Pharma; IC50: 508 ⁇ g/ml) which is a peptide derived from wheat; Hinute (Fuji Oil Co., Ltd.; IC50: 455 ⁇ g/ml) which is a peptide derived from soybeans; and Peptide Straight (Nippon Supplement, Inc.; IC50; 215 ⁇ g/ml) which is a peptide derived from oceanic bonito.
- the angiotensin converting enzyme inhibitory activity of the above peptide may be measured by ACE Color (Fujirebio Inc.), which is a measurement kit that is easy to handle and has good repeatability using the synthetic substrate p-hydroxybenzoyl-glycyl-L-histidyl-L-leucine.
- the amount of the above peptide added is preferably between 0.5% and 20% by weight, more preferably between 1% and 10% by weight, and even more preferably between 2% and 5% by weight, based on the total weight of the liquid seasoning, in terms of the antihypertensive effect and flavor.
- Examples of a sympathoinhibitory substance used herein include ⁇ -aminobutyric acid, taurine, and salts thereof.
- ⁇ -aminobutyric acid not only ⁇ -aminobutyric acid extracted from food products, but also a product produced by allowing decarboxylase to act on L-glutamic acid-containing food products, may preferably be used.
- Fish sauce broth, a pressed liquid thereof, and a fermented product from such fish sauce broth may preferably be used for the liquid seasoning.
- products obtained from fermented soybeans, rice germ, and rice bran may preferably be used for the liquid seasoning of the present invention because such products do not impair the flavor thereof.
- ⁇ -aminobutyric acid with a purity of 100% may also be obtained by extraction and purification from a crude product obtained as a result of fermentation. Such ⁇ -aminobutyric acid with a purity of 100% may preferably be used because it does not impair the flavor.
- the amount of ⁇ -aminobutyric acid added is preferably between 0.05% and 5% by weight, more preferably between 0.2% and 3% by weight, and even more preferably between 0.5% and 2% by weight, based on the total weight of the liquid seasoning of the present invention, in terms of the antihypertensive effect and flavor.
- Taurine extracted from food products may preferably be used.
- the amount of taurine added is preferably between 0.05% and 5% by weight, more preferably between 0.2% and 3% by weight, and even more preferably between 0.5% and 2% by weight, based on the total weight of the liquid seasoning of the present invention, in terms of the antihypertensive effect and flavor.
- the liquid seasoning of the present invention further contains component (E) one or more selected from among a nucleic acid seasoning, an amino acid seasoning other than component (C), an organic acid salt seasoning, an acidulant, an inorganic acid salt, a sweetener, a protein, a whey mineral, and the like, in terns of a synergistic increase in salty taste, a decrease in bitter taste as well as in salt concentration, and an increase in soy sauce flavor.
- component (E) one or more selected from among a nucleic acid seasoning, an amino acid seasoning other than component (C), an organic acid salt seasoning, an acidulant, an inorganic acid salt, a sweetener, a protein, a whey mineral, and the like, in terns of a synergistic increase in salty taste, a decrease in bitter taste as well as in salt concentration, and an increase in soy sauce flavor.
- nucleic acid seasoning examples include 5′-guanylic acid, inosinic acid, 5′-ribonucleotide, uridylic acid, adenylic acid, sodium, potassium and calcium salts thereof, and yeast extract.
- the content of such a nucleic acid seasoning is preferably between 0% and 0.2% by weight, more preferably between 0.005% and 0.2% by weight, and even more preferably between 0.01% and 0.1% by weight.
- Examples of an amino acid seasoning include amino acids other than acidic amino acids, basic amino acids, and their salts. Specific examples include glycine, alanine, phenylalanine, cystine, threonine, tyrosine, isoleucine, sodium salts thereof, and potassium salts thereof. These substances may be mixed to the liquid seasoning of the present invention, singly or in combination of two or more types. When the content of amino acid mixed is calculated relative to free amino acid, glycine is preferably more than 0.3% by weight, alanine is preferably more than 0.
- phenylalanine is preferably more than 0.5% by weight
- cystine is preferably more than 0% by weight
- threonine is preferably more than 0.3% by weight
- tyrosine is preferably more than 0.2% by weight
- isoleucine is preferably more than 0.5% by weight.
- the upper limit of each of these amino acids is preferably 1.5% or less by weight.
- isoleucine is preferable in terms of duration of the salty taste.
- the content of isoleucine is preferably between 0.5% and 1% by weight.
- Examples of an organic acid salt seasoning include sodium salts and potassium salts of organic acids such as lactic acid, succinic acid, malic acid, tartaric acid, or gluconic acid. Among others, disodium succinate and sodium gluconate are particularly preferable.
- the content of such a substance is preferably between 0% and 0.3% by weight, and more preferably between 0.05% and 0.2% by weight.
- Examples of an acidulant include lactic acid, succinic acid, malic acid, citric acid, and tartaric acid. Of these, lactic acid, malic acid, citric acid are preferable, and lactic acid is more preferable.
- the content of lactic acid is preferably between 0% and 2% by weight, and more preferably between 0.3% and 1% by weight.
- the content of malic acid and citric acid are preferably between 0% and 0.2% by weight, and more preferably between 0.02% and 0.1% by weight.
- an inorganic acid salt used herein examples include calcium chloride, magnesium chloride, sodium sulfate, ferrous sulfate, magnesium sulfate, and a potassium alum salt. These substances may be used singly or in combination of two or more types.
- the content of such an inorganic acid salt in the liquid seasoning of the present invention is preferably between 0.1% and 5% by weight, and more preferably between 0.2% and 2% by weight, based on the total weight, in terms of the improvement of soy sauce flavor such as an increase in the salty taste or a decrease in the abnormal taste or bitter taste.
- a sweetener examples include fructose, glucose, trehalose, a licorice extract, sugar alcohol (sorbitol, mannitol, maltitol, reduced palatinose, xylitol, etc.), sodium glycyrrhizinate, and a stevia extract. These substances may be used singly or in combination of two or more types.
- the content of such a stevia extract, licorice extract, or sodium glycyrrhizinate in the liquid seasoning of the present invention is preferably between 0.0001% and 0.1% by weight, and more preferably between 0.0005% and 0.01% by weight, based on the total weight, in terms of the improvement of soy sauce flavor such as an increase in the salty taste or a decrease in the abnormal taste or bitter taste.
- the content thereof in the liquid seasoning of the present invention is preferably between 0.1% and 2% by weight, and more preferably between 0.2% and 1% by weight, based on the total weight, in terms of the improvement of soy sauce flavor such as an increase in the salty taste or a decrease in the abnormal taste or bitter taste.
- water-soluble proteins such as gelatin are preferably used. Such proteins may be used singly or in combination of two or more types.
- the content of such a protein in the liquid seasoning of the present invention is preferably between 0.1% and 2% by weight, and more preferably between 0.2% and 1% by weight, based on the total weight, in terms of the improvement of soy sauce flavor such as an increase in the salty taste or a decrease in the abnormal taste or bitter taste.
- the content of phytic acid in the liquid seasoning of the present invention is preferably between 0.1% and 2% by weight, and more preferably between 0.2% and 1% by weight, based on the total weight, in terms of the improvement of soy sauce flavor such as an increase in the salty taste or a decrease in the abnormal taste or bitter taste.
- the content of whey mineral in the liquid seasoning of the present invention is preferably between 0.1% and 5% by weight, and more preferably between 0.2% and 2% by weight, based on the total weight, in terms of the improvement of soy sauce flavor such as an increase in the salty taste or a decrease in the abnormal taste or bitter taste.
- the pH of the liquid seasoning of the present invention is preferably between pH 3 and 6.5, more preferably between pH 4 and 6, and even more preferably between 4.5 and 5.5, in terms of the prevention of deterioration of the flavor.
- the liquid seasoning of the present invention preferably has specific values such as a chlorine content between 4% and 9% by weight and a solid content between 20% and 45% by weight.
- ammonium chloride and calcium lactate also have certain effects.
- the former when the mixed soy sauce is then cooked by heating, the former generates an abnormal taste and the latter causes inconvenience such that the cooked food becomes hardened.
- liquid seasoning of the present invention may be processed into various soy sauce processed food products such as seasoning soy sauce or mop sauce.
- the liquid seasoning of the present invention exhibits the effect of significantly improving hypertension, when it is continuously ingested. Accordingly, it is possible to describe on a vessel containing the liquid seasoning of the present invention the following messages. “this is suitable for those who are concerned about blood pressure,” “this is suitable for those who have relatively high blood pressure,” “this acts to decrease blood pressure,” “this has action to control blood pressure,” etc.
- a commercially available low salt soy sauce D (nitrogen concentration: 1.5% by weight; sodium concentration: 3.18% by weight (common salt concentration:8.1% by weight); and potassium concentration: 0.38% by weight) was concentrated under a reduced pressure.
- the concentrated soy sauce was finally adjusted with volatile water and common salts, resulting in a nitrogen concentration of 1.8% by weight, a sodium concentration of 3.34% by weight (a common salt concentration of 8.5% by weight), and a potassium concentration of 0.45% by weight, thereby producing a low salt soy sauce A.
- a commercially available low salt soy sauce C (nitrogen concentration: 1.4% by weight; sodium concentration: 3.18% by weight (common salt concentration: 8.1% by weight); and potassium concentration: 0.26% by weight) was concentrated under a reduced pressure.
- the concentrated soy sauce was finally adjusted with volatile water and common salts, resulting in a nitrogen concentration of 1.85% by weight, a sodium concentration of 3.30% by weight (a common salt concentration of 8.4% by weight), and a potassium concentration of 0.33% by weight, thereby producing a low salt soy sauce B.
- the thus produced low salt soy sauces were used as base soy sauces.
- potassium chloride, histidine hydrochloride, sodium aspartate, sodium glutamate, an acidulant, a nucleic acid seasoning, a food material having an antihypertensive effect, and the like were added.
- polyphenol preparation A which was obtained by extracting from green robusta coffee beans using hot water for 4 hours and treating the obtained extract with an adsorbent (activated carbon or clay) for concentration, followed by spray drying; caffeoylquinic acids; approximately 40%
- polyphenol preparation B which was obtained by subjecting Flavor Holder RC-30 manufactured by T. Hasegawa Co., Ltd.
- the content of sodium was measured using an atomic absorption spectrophotometer (Hitachi Polarization Zeeman Atomic Absorption Spectrophotometer Z-6100).
- the content of common salt was obtained by converting the obtained value of the sodium content.
- the content of potassium was measured in the same manner as that for the aforementioned sodium concentration.
- the content of amino acid in the total system was measured using an amino acid analyzer (Hitachi L-8800).
- the values of the amino acid content in the liquid seasonings other than the food material having an antihypertensive effect (D) are shown.
- the concentration of nitrogen was measured using a total nitrogen analyzer (Mitsubishi Chemical Corp. TN-05).
- a total nitrogen analyzer Mitsubishi Chemical Corp. TN-05
- the values of nitrogen content in the liquid seasonings other than the food material having an antihypertensive effect (D) are shown.
- SHR spontaneous hypertensive rats
- a normal saline solution was administered to a control group. Administration was carried out via an oral administration route. Using a metallic feeding tube, the liquid seasoning was compulsively administered to the rats. The dosage thereof was set at 5 ml/kg.
- a group consisting of 3 fasting rats (SHR) was used.
- the systolic blood pressure of the caudal artery thereof was measured, before and 6 hours after the oral administration of the liquid seasoning, using a commercially available noninvasive blood pressure measuring device used for rats (manufactured by Softron).
- the obtained measurement results were expressed with the mean value of a changed rate and a standard error (SE), and Student's T-test was then carried out.
- SHR spontaneous hypertensive rats
- Administration was carried out via an oral administration route. Using a metallic feeding tube, the liquid seasoning was compulsively administered to the rats once a day. The dosage thereof was set at 5 ml/kg.
- the systolic blood pressure of the caudal artery thereof was measured, once a week, over 6 weeks, using a commercially available noninvasive blood pressure measuring device used for rats (manufactured by Softron).
- the obtained measurement results were expressed with the mean value of a changed rate and a standard error (SE), and Student's T-test was then carried out.
- the blood pressure is decreased by ingestion of the liquid seasoning of the present invention, and that an increase in the blood pressure was suppressed by continuous ingestion thereof.
- the liquid seasonings of Test examples 18 and 25 contain no food products having an antihypertensive effect.
- Table 1 it was found that even in the case of a liquid seasoning, which has a low common salt concentration and to which a food material having an antihypertensive effect is mixed, the liquid seasoning is able to bring on a sufficient salty taste by adjusting the potassium concentration to the range in the invention of the present application and by using a specific acidic amino acid and specific basic amino acid in combination, and thus that the liquid seasoning reaches a level sufficient for being continuously ingested as soy sauce.
- a commercially available low salt soy sauce was concentrated under a reduced pressure.
- the concentrated soy sauce was finally adjusted with volatile water and common salts, resulting in a nitrogen concentration of 1.8% by weight, a sodium concentration of 3.34% by weight (common salt concentration of 8.5% by weight), and a potassium concentration of 0. 45% by weight, thereby producing low salt soy sauce with a high nitrogen content.
- Flavor Holder RC-30 manufactured by T. Hasegawa Co., Ltd. was used as a green coffee bean extract (hereinafter referred to as GCE), and it was added to the above produced low salt soy sauce by spray drying, resulting in approximately 54% by weight of chlorogenic acids contained therein.
- Liquid seasonings shown in Table 2 were prepared, and such liquid seasonings were then subjected to a clinical test using humans.
- the blood pressure of the right arm was measured three times with an automatic sphygmomanometer. A comparison was made between the systolic blood pressure (SBP) and the diastolic blood pressure (DBP). The median of each value was adopted as a measurement value ( FIG. 3 ).
- the obtained data were subjected to a multiple comparison test, using statistical analysis software, StatView program (version 5.0; SAS Institute Inc., Cary N.C.).
- the levels of SBP changed 28 days after ingestion of the test meal were ⁇ 1.3 ⁇ 3.0, ⁇ 3.2 ⁇ 4.6, ⁇ 4.7 ⁇ 4.5, and ⁇ 5.6 ⁇ 4.2, in the placebo group (GCE 0 mg), the test group (GCE 46 mg), the test group (GCE 93 mg), and the test group (GCE 185 mg), respectively.
- GCE 0 mg placebo group
- GCE 46 mg test group
- GCE 93 mg test group
- GCE 185 mg the test group had significant differences with the placebo group (GCE 0 mg).
- the levels of DBP changed 28 days after ingestion of the test meal were ⁇ 0.8 ⁇ 3.1, ⁇ 2.9 ⁇ 2.9, ⁇ 3.2 ⁇ 3.2, and ⁇ 3.9 ⁇ 2.8, in the placebo group (GCE 0 mg), the test group (GCE 46 mg), the test group (GCE 93 mg), and the test group (GCE 185 mg), respectively.
- a decrease in the blood pressure was confirmed in all of the 4 groups.
- the test group (GCE 93 mg) and the test group (GCE 185 mg) had significant differences with the placebo group (GCE 0 mg).
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Abstract
-
- (A) 3.55% or less by weight of sodium;
- (B) 0.5% to 4.2% by weight of potassium;
- (C) more than 2% by weight of an acidic amino acid and/or more than 1% by weight of a basic amino acid; and
- (D) 0.05% to 10% by weight of a food material having an antihypertensive effect.
Description
- (A) 3.55% or less by weight of sodium;
- (B) 0.5% to 4.2% by weight of potassium;
- (C) more than 2% by weight of acidic amino acid and/or more than 1% by weight of basic amino acid; and
- (D) 0.05% to 10% by weight of a food material having an antihypertensive effect.
- 1: The same level as that of low salt soy sauce (corresponding to 9% by weight of common salt)
- 2: An intermediate level between low salt soy sauce and regular soy sauce (common product) (corresponding to 14% by weight of common salt)
- 3: Slightly weaker than a regular product (common product)
- 4: The same level as that of a regular product (common product)
- 5: Stronger than a regular product (common product) [Evaluation standards for bitter taste]
- 1: None
- 2: Very slightly felt
- 3: Slightly felt
- 4: Felt
- 5: Strongly felt
[Evaluation Standards for Abnormal Taste] - 1: None
- 2: Very slightly felt
- 3: Slightly felt
- 4: Felt
- 5: Strongly felt
[Criteria of Judgment in Comprehensive Evaluation] - E: It has a salty taste (4 or more), but does not have a bitter taste and abnormal taste (1 or less)
- G: It has a salty taste (4 or more), and has a slight extent of bitter taste and abnormal taste (2 or less)
- M: It has a weak salty taste (1 or less) but does not have a bitter taste and abnormal taste (1 or less), or it has rather a weak salty taste (3 or less) and has a slight extent of bitter taste and abnormal taste (3 or less)
- P: It has a bitter taste and abnormal taste (3 or more)
TABLE 1 | ||
Test examples |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | ||
Raw material | Low salt soy sauce A | 93.6 | 93.2 | 92.6 | 93.4 | 92.9 | 93.3 | 92.8 | 88.8 | 88.8 | |||
(weight %) | Low salt soy sauce B | 93.8 | 93.0 | 90.7 | |||||||||
Low salt soy sauce C | |||||||||||||
Low salt soy sauce D | |||||||||||||
Potassium chloride | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 5 | |
Lactic acid | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.45 | 0.5 | 0.5 | 0.5 | |
Citric acid | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.04 | 0.04 | 0.04 | |
Malic acid | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.04 | 0.04 | 0.04 | |
Disodium succinate | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.06 | 0.06 | 0.06 | |
Disodium inosinate | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.04 | 0.05 | 0.05 | 0.05 | |
Histidine hydrochloride | 0.2 | ||||||||||||
Sodium aspartate | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1.3 | 1.3 | 1.2 | |
monohydrate | |||||||||||||
Sodium glutamate | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.6 | |
monohydrate | |||||||||||||
Antihypertensive | Polyphenol preparation A | 0.25 | 0.63 | 1.25 | 0.63 | 1.25 | |||||||
material | Polyphenol preparation B | 0.46 | 0.92 | 1.85 | |||||||||
(weight %) | γ-aminobutyric acid | 0.5 | 1 | ||||||||||
Peptide A | 5 | ||||||||||||
Peptide B | 5 | ||||||||||||
Analytical value | Sodium concentration | 3.35 | 3.37 | 3.31 | 3.34 | 3.32 | 3.34 | 3.32 | 3.19 | 3.19 | 3.36 | 3.34 | 3.25 |
(weight %) | Common salt concentration | 8.52 | 8.49 | 8.43 | 8.50 | 8.46 | 8.50 | 8.45 | 8.11 | 8.11 | 8.56 | 8.49 | 8.27 |
Potassium concentration | 2.52 | 2.52 | 2.52 | 2.52 | 2.52 | 2.52 | 2.52 | 2.50 | 2.50 | 1.88 | 1.88 | 2.92 | |
Nitrogen concentration | 1.81 | 1.80 | 1.79 | 1.80 | 1.80 | 1.80 | 1.80 | 1.72 | 1.72 | 1.89 | 1.88 | 1.83 | |
Acidic amino acid | 2.94 | 2.93 | 2.92 | 2.94 | 2.93 | 2.94 | 2.93 | 2.85 | 2.85 | 2.78 | 2.77 | 2.66 | |
Basic amino acid | 0.94 | 0.93 | 0.93 | 0.93 | 0.93 | 0.93 | 0.93 | 0.89 | 0.89 | 0.94 | 1.10 | 0.91 | |
Free amino acid | 8.09 | 8.06 | 8.01 | 8.07 | 8.04 | 8.07 | 8.03 | 7.74 | 7.74 | 8.88 | 8.82 | 8.56 | |
Aspartic acid | 1.44 | 1.44 | 1.44 | 1.44 | 1.44 | 1.44 | 1.44 | 1.41 | 1.41 | 1.12 | 1.12 | 1.04 | |
Glutamic acid | 1.51 | 1.50 | 1.49 | 1.50 | 1.50 | 1.50 | 1.50 | 1.45 | 1.45 | 1.69 | 1.68 | 1.65 | |
Calculated value | Asp/K | 0.57 | 0.57 | 0.57 | 0.57 | 0.57 | 0.57 | 0.57 | 0.56 | 0.56 | 0.60 | 0.60 | 0.36 |
Asp/N | 0.80 | 0.80 | 0.80 | 0.80 | 0.80 | 0.80 | 0.80 | 0.82 | 0.82 | 0.59 | 0.60 | 0.57 | |
Evaluation | Salty taste | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
Bitter taste | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 2 | 2 | 1 | 1 | 1 | |
Abnormal taste | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 2 | 2 | 1 | 1 | 1 | |
Comprehensive evaluation | E | E | E | E | E | E | E | G | G | E | E | E | |
Test examples |
13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | ||
Raw material | Low salt soy sauce A | ||||||||||||
(weight %) | Low salt soy sauce B | 93.9 | 91.9 | 94.2 | 94.3 | 92.3 | |||||||
Low salt soy sauce C | 100 | 99.4 | 98.8 | 99.5 | 95 | ||||||||
Low salt soy sauce D | 100 | 99.5 | |||||||||||
Potassium chloride | 3 | 3 | 4 | 4 | 4 | ||||||||
Lactic acid | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | ||||||||
Citric acid | 0.04 | 0.04 | 0.05 | 0.05 | 0.05 | ||||||||
Malic acid | 0.04 | 0.04 | 0.05 | 0.05 | 0.05 | ||||||||
Disodium succinate | 0.06 | 0.06 | 0.06 | 0.06 | 0.06 | ||||||||
Disodium inosinate | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | ||||||||
Histidine hydrochloride | 0.5 | 0.5 | 0.5 | ||||||||||
Sodium aspartate | 1.3 | 1.3 | |||||||||||
monohydrate | |||||||||||||
Sodium glutamate | 0.6 | 0.6 | |||||||||||
monohydrate | |||||||||||||
Antihypertensive | Polyphenol preparation A | 0.63 | 0.63 | 1.25 | |||||||||
material | Polyphenol preparation B | 0.46 | |||||||||||
(weight %) | γ-aminobutyric acid | 0.5 | 0.5 | 0.5 | |||||||||
Peptide A | 2.5 | 2.5 | 5 | ||||||||||
Peptide B | |||||||||||||
Analytical value | Sodium concentration | 3.37 | 3.31 | 3.13 | 3.14 | 3.07 | 3.19 | 3.20 | 3.17 | 3.18 | 3.18 | 3.17 | 3.03 |
(weight %) | Common salt concentration | 8.57 | 8.41 | 7.97 | 7.98 | 7.81 | 8.11 | 8.13 | 8.06 | 8.01 | 8.09 | 8.07 | 7.70 |
Potassium concentration | 1.89 | 1.88 | 2.41 | 2.41 | 2.40 | 0.26 | 0.38 | 0.25 | 0.25 | 0.38 | 0.25 | 0.24 | |
Nitrogen concentration | 1.89 | 1.86 | 1.86 | 1.87 | 1.83 | 1.42 | 1.51 | 1.41 | 1.40 | 1.50 | 1.41 | 1.35 | |
Acidic amino acid | 2.79 | 2.76 | 1.32 | 1.32 | 1.29 | 1.10 | 1.60 | 1.09 | 1.09 | 1.59 | 1.09 | 1.05 | |
Basic amino acid | 0.94 | 0.92 | 1.37 | 1.37 | 1.35 | 0.80 | 0.80 | 0.79 | 0.79 | 0.80 | 0.80 | 0.76 | |
Free amino acid | 8.89 | 8.73 | 7.44 | 7.45 | 7.29 | 6.10 | 6.20 | 6.06 | 6.02 | 6.17 | 6.07 | 5.80 | |
Aspartic acid | 1.12 | 1.12 | 0.12 | 0.12 | 0.12 | 0.10 | 0.60 | 0.10 | 0.10 | 0.60 | 0.10 | 0.10 | |
Glutamic acid | 1.69 | 1.67 | 1.22 | 1.23 | 1.20 | 1.00 | 1.00 | 0.99 | 0.99 | 1.00 | 1.00 | 0.95 | |
Calculated value | Asp/K | 0.59 | 0.60 | 0.05 | 0.05 | 0.05 | 0.39 | 1.57 | 0.39 | 0.39 | 1.57 | 0.39 | 0.39 |
Asp/N | 0.59 | 0.60 | 0.07 | 0.07 | 0.07 | 0.07 | 0.40 | 0.07 | 0.07 | 0.40 | 0.07 | 0.07 | |
Evaluation | Salty taste | 4 | 4 | 4 | 4 | 4 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
Bitter taste | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | |
Abnormal taste | 1 | 2 | 1 | 1 | 2 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | |
Comprehensive evaluation | E | G | E | E | G | M | M | M | M | M | M | P | |
Test examples |
25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | ||
Raw material | Low salt soy sauce A | 93.8 | 92.6 | 94.8 | ||||||||
(weight %) | Low salt soy sauce B | 94.4 | 95.8 | |||||||||
Low salt soy sauce C | 95.4 | 95.1 | 98 | |||||||||
Low salt soy sauce D | 96.5 | 90 | 95 | |||||||||
Potassium chloride | 4 | 5 | 3 | 4 | 3 | 4 | 4 | 3 | 5 | 2 | 5 | |
Lactic acid | 0.45 | 0.45 | 0.5 | 0.45 | 0.5 | |||||||
Citric acid | 0.05 | 0.05 | 0.04 | 0.05 | 0.04 | |||||||
Malic acid | 0.05 | 0.05 | 0.04 | 0.05 | 0.04 | |||||||
Disodium succinate | 0.08 | 0.08 | 0.06 | 0.08 | 0.06 | |||||||
Disodium inosinate | 0.04 | 0.04 | 0.05 | 0.04 | 0.05 | |||||||
Histidine hydrochloride | 0.2 | 0.5 | 0.5 | |||||||||
Sodium aspartate | 1 | 1 | 1.3 | |||||||||
monohydrate | ||||||||||||
Sodium glutamate | 0.5 | 0.5 | 0.6 | |||||||||
monohydrate | ||||||||||||
Antihypertensive | Polyphenol preparation A | 0.63 | ||||||||||
material | Polyphenol preparation B | 0.92 | ||||||||||
(weight %) | γ-aminobutyric acid | 0.5 | ||||||||||
Peptide A | 5 | |||||||||||
Peptide B | ||||||||||||
Analytical value | Sodium concentration | 3.36 | 3.32 | 3.39 | 3.20 | 3.19 | 3.04 | 3.03 | 3.09 | 2.88 | 3.12 | 3.03 |
(weight %) | Common salt concentration | 8.54 | 8.44 | 8.62 | 8.13 | 8.11 | 7.73 | 7.71 | 7.85 | 7.32 | 7.95 | 7.72 |
Potassium concentration | 2.52 | 3.04 | 1.89 | 2.53 | 1.89 | 2.34 | 2.34 | 1.94 | 2.97 | 1.30 | 2.98 | |
Nitrogen concentration | 1.81 | 1.79 | 1.90 | 1.83 | 1.90 | 1.35 | 1.35 | 1.46 | 1.36 | 1.39 | 1.43 | |
Acidic amino acid | 2.94 | 2.92 | 2.79 | 1.80 | 1.34 | 1.05 | 1.05 | 1.54 | 1.44 | 1.08 | 1.52 | |
Basic amino acid | 0.94 | 1.10 | 0.94 | 1.38 | 1.39 | 0.76 | 0.76 | 0.77 | 0.72 | 0.78 | 0.76 | |
Free amino acid | 8.11 | 8.02 | 8.93 | 7.02 | 7.57 | 5.82 | 5.80 | 5.98 | 5.58 | 5.98 | 5.89 | |
Aspartic acid | 1.44 | 1.44 | 1.12 | 0.68 | 0.12 | 0.10 | 0.10 | 0.58 | 0.54 | 0.10 | 0.57 | |
Glutamic acid | 1.51 | 1.50 | 1.70 | 1.13 | 1.25 | 0.95 | 0.95 | 0.97 | 0.90 | 0.98 | 0.95 | |
Calculated value | Asp/K | 0.57 | 0.47 | 0.59 | 0.27 | 0.07 | 0.04 | 0.04 | 0.30 | 0.18 | 0.08 | 0.19 |
Asp/N | 0.80 | 0.80 | 0.59 | 0.37 | 0.07 | 0.07 | 0.07 | 0.40 | 0.40 | 0.07 | 0.40 | |
Evaluation | Salty taste | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 2 | 3 | 2 | 3 |
Bitter taste | 1 | 1 | 1 | 1 | 1 | 2 | 2 | 2 | 3 | 2 | 3 | |
Abnormal taste | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 3 | 1 | 1 | |
Comprehensive evaluation | E | E | E | E | E | M | M | M | P | M | M | |
(7) Assay of Antihypertensive Effect
(a) Animals to be Used
TABLE 2 | |||
Placebo group | Test groups |
GCE 0 mg | GCE 46 mg | GCE 93 mg | GCE 185 mg | ||
Mixing rate | High nitrogen low salt soy sauce | 93.84 | 93.38 | 92.91 | 91.99 |
(weight %) | Potassium chloride | 4 | 4 | 4 | 4 |
Lactic acid | 0.45 | 0.45 | 0.45 | 0.45 | |
Citric acid | 0.045 | 0.045 | 0.045 | 0.045 | |
Malic acid | 0.045 | 0.045 | 0.045 | 0.045 | |
Disodium succinate | 0.08 | 0.08 | 0.08 | 0.08 | |
Disodium inosinate | 0.04 | 0.04 | 0.04 | 0.04 | |
Sodium glutamate | 0.5 | 0.5 | 0.5 | 0.5 | |
Sodium aspartate | 1 | 1 | 1 | 1 | |
Green coffee bean extract 1) | — | 0.46 | 0.93 | 1.85 | |
(Chlorogenic acids) | (0) | (0.25) | (0.50) | (1.00) | |
Analytical | Sodium concentration | 3.35 | 3.34 | 3.32 | 3.29 |
value | Common salt concentration | 8.54 | 8.50 | 8.46 | 8.38 |
(weight %) | Potassium concentration | 2.52 | 2.52 | 2.52 | 2.52 |
Nitrogen concentration | 1.81 | 1.80 | 1.80 | 1.78 | |
Acidic amino acid | 2.94 | 2.94 | 2.93 | 2.91 | |
Basic amino acid | 0.94 | 0.93 | 0.93 | 0.92 | |
Aspartic acid | 1.44 | 1.44 | 1.44 | 1.43 | |
Glutamic acid | 1.51 | 1.50 | 1.50 | 1.49 | |
Calculated | Asp/K | 0.57 | 0.57 | 0.57 | 0.57 |
value | Asp/N | 0.80 | 0.80 | 0.80 | 0.80 |
Nutritional | Energy (kJ) | 45.6 | 46.9 | 46.5 | 48.1 |
ingredient | Carbohydrate (g) | 1.1 | 1.14 | 1.15 | 1.23 |
in10 goftest | Lipid (g) | 0 | 0 | 0 | 0 |
meal | Protein (g) | 1.01 | 1.02 | 1.02 | 1.03 |
Sodium (g) | 0.35 | 0.35 | 0.35 | 0.35 | |
Potassium (g) | 0.25 | 0.25 | 0.25 | 0.25 | |
Alcohol (g) | 0.35 | 0.36 | 0.35 | 0.35 | |
1) 54% by weight of chlorogenic acids, 12% by weight of caffeine |
(b) Subjects to be Evaluated
TABLE 3 | |||
Placebo group | Test groups |
GCE 0 mg | GCE 46 mg | GCE 93 mg | GCE 185 mg | ||
Number of subjects | 29 | 29 | 28 | 31 | |
Age | 43.1 ± 9.1 | 42.9 ± 8.2 | 43.3 ± 8.3 | 43.4 ± 8.4 | |
Initiation of test | Body weight (kg) | 69.9 ± 10.7 | 73.9 ± 13.6 | 70.3 ± 8.1 | 73.6 ± 13.2 |
BMI (kg/m2) | 24.0 ± 3.1 | 25.2 ± 4.0 | 24.4 ± 2.6 | 25.1 ± 3.6 | |
SBP (mmHg) | 145.4 ± 5.5 | 145.9 ± 5.1 | 145.7 ± 5.0 | 146.0 ± 5.3 | |
DBP (mmHg) | 91.7 ± 2.5 | 92.1 ± 2.7 | 92.5 ± 2.7 | 92.5 ± 2.9 | |
Pulse (beats/min.) | 76.3 ± 8.9 | 79.6 ± 7.1 | 75.8 ± 7.7 | 79.5 ± 6.2 | |
Completion of test | Body weight (kg) | 69.7 ± 10.5 | 73.8 ± 13.4 | 70.2 ± 7.9 | 73.6 ± 13.1 |
(28 days later) | BMI (kg/m2) | 23.9 ± 3.1 | 25.1 ± 4.0 | 24.4 ± 2.6 | 25.1 ± 3.6 |
Level of SBP changed | −1.3 ± 3.0 | −3.2 ± 4.6 | −4.7 ± 4.5 | −5.6 ± 4.2 | |
(mmHg) | |||||
Level of DBP changed | −0.8 ± 3.1 | −2.9 ± 2.9 | −3.2 ± 3.2 | −3.9 ± 2.8 | |
(mmHg) | |||||
Pulse (beats/min.) | 75.8 ± 1.3 | 76.7 ± 1.1 | 77.1 ± 1.4 | 75.9 ± 1.2 | |
Each value is expressed by mean ± SD |
(d) Analysis of the Results
Claims (26)
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
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JP2004-329849 | 2004-11-12 | ||
JP2004329849 | 2004-11-12 | ||
JP2004-361318 | 2004-12-14 | ||
JP2004361318A JP4542884B2 (en) | 2004-12-14 | 2004-12-14 | Liquid seasoning |
JP2005-248206 | 2005-08-29 | ||
JP2005248206 | 2005-08-29 |
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US20060115517A1 US20060115517A1 (en) | 2006-06-01 |
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US11/270,511 Expired - Fee Related US7727524B2 (en) | 2004-11-12 | 2005-11-10 | Low sodium liquid seasoning with anti-hypertensive activity |
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US (1) | US7727524B2 (en) |
KR (1) | KR101255360B1 (en) |
CN (1) | CN1771838B (en) |
TW (1) | TWI355932B (en) |
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Cited By (2)
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US20100092649A1 (en) * | 2004-11-16 | 2010-04-15 | Kao Corporation | Liquid seasoning |
US8092795B2 (en) * | 2004-11-16 | 2012-01-10 | Kao Corporation | Liquid seasoning |
Also Published As
Publication number | Publication date |
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CN1771838B (en) | 2011-01-12 |
KR20060052594A (en) | 2006-05-19 |
TWI355932B (en) | 2012-01-11 |
US20060115517A1 (en) | 2006-06-01 |
CN1771838A (en) | 2006-05-17 |
TW200631574A (en) | 2006-09-16 |
KR101255360B1 (en) | 2013-04-17 |
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